The Best Cookbook For Beginners

How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos

by Houghton Mifflin Harcourt
List price: $35.00 Price: $18.75 Buy Now

  • Houghton Mifflin

Product description

The next best thing to having Mark Bittman in the kitchen with you

Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.

1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you.

  • This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.
  • Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.”
  • 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.”
  • Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.
  • Tips and variations let cooks hone their skills and be creative.

In How to Cook Everything The Basics, best-selling author Mark Bittman offers another essential collection of delicious recipes, from fried egg to steamed mussels. With clear and straightforward directions, practical tips and variation ideas, and helpful photos for each of the recipes, Bittman breaks down the basics to help all home cooks.

Recipe Excerpts from How to Cook Everything The Basics

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Curried Chickpea Salad
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Steamed Fish with Ratatouille
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Q&A with Mark Bittman, author of How to Cook Everything The Basics

Mark Bittman, Author
It’s been ten years since How to Cook Everything came out. How has your approach to thinking about food and writing cookbooks changed since then?
It's actually been almost 14 years since the first edition, which I can hardly believe myself. For me, there's a big difference between how I think about "food" and how I approach writing cookbooks. In fact, the way I write cookbooks has barely changed: I try to write simple, straightforward recipes that encourage people to cook rather than wow or intimidate them. These are cookbooks for people who cook or want to learn how to cook. In terms of thinking about food, see the next question.

This year, you ended your "Minimalist" column for The New York Times and became a regular op-ed writer. Would you say that The Basics reflects this big change in your career, and how you can present your ideas?
It's a huge change but I haven't left much behind; I'm still writing about cooking not only for the Times but for others. The Opinion writing gives me a chance to say what I think not only about cooking but about food, about eating. And what I think is that although cooking goes a long way to helping us eat better, there are many, many issues that cooking can't address, important issues to anyone who eats--which is everyone.

It seems like a lot of cookbooks are more about lifestyle and the latest trends in restaurant food. Do you think that The Basics is almost an anti-trend cookbook?
No. I think that the books about lifestyle and trends in restaurant food are not cookbooks. The Basics, modesty aside, is the epitome of a cookbook: It's a book that teaches how to cook. It'll be trendy for some people and not for others, like everything else.

When you were learning the basics of cooking yourself, what kinds of cookbooks did you use?
The basic books of the '60s and '70s, which were those by Jim Beard; Julia Child; Paula Peck; Craig Claiborne; and a few others. And of course Joy of Cooking.

Product description

Are you a fan of air fryers? Are you a fan of modern cooking techniques and kitchen appliances? Then, this next guide is exactly what you were looking for. This wonderful beginner’s guide and the amazing recipe collection you are about to discover is the best of its kind. It’s an extremely well written guide, full of interesting and simple information about air fryer, what they really are, how they work, which one to choose and what to keep in mind when purchasing one. This great guide also contains specific pictures of how an air fryer works and looks like, why it’s a better option that other similar products available on the market and some useful tips that will come in is hand when you’ll use it. Last but not least, the beginner’s guide you’ll discover contains some simple, fun, delicious and flavored dishes you can make using your air fryer. These all sound pretty good, doesn’t it? So, what are you still waiting for? Go and purchase this guide and start consulting it each time you think of using your air fryer. “Air Fryer Cookbook: A Beginners Guide Including The Best 120 Quick & Easy Recipes For Your Air Fryer” is now available just for you. So, enjoy it and make everyone around you love air fryers too!

Top 3 Cookbooks for Beginners

Alison Fryer of The Cookbook Believe in in Toronto shares her Top 3 cookbook recommendations for beginner cooks. For more on food and the joys of eating, visit ww.

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Cookbook Look at: Confessions of a Serial Entertainer by Steven Stolman

I sweet this book. Truthfully, I had no idea how enjoyable and entertaining Confessions of a Serial Entertainer by Steven Stolman would be when Gibbs Smith offered me a review twin. We love to entertain and we usually go all out. But every now and then, when people stop by, we just pull out whatever cheese, crackers, olives, and fruit we have on-hand, open a suppress, or two of wine, and relax in the garden. A great gathering isn’t just about great food, it’s about making people feel special. While we don’t throw grand cocktail parties on the proportion of Steven Stolman, we do love inviting people into our home. We pick a theme and pour over cookbooks and magazines choosing each course. Sometimes, it’s just, “ Recall those great stuffed artichokes we had in Santa Barbara. We can make those. ” Other times, a family member requests a specific cuisine, like the hour we went all out to create a Chinese feast for my dad’s birthday. In the kitchen, as in life, no matter how well you plan, things can always go wrong. The great thing about Steven’s lyrics is how real it is. He loves to entertain and is truly accomplished at creating the right atmosphere, inviting the right people, and providing the right food. But the aspect I like best about him is how down-to-earth he is quipping, “…but above all, one must have a sense of humor about pretty much everything – from a spilled glass of red wine on a white rug to a burnt roast. It’s universal to happen at one time or another, so why get all bent out of shape. Isn’t this the real world we live in. Just as people rarely post unflattering pictures of themselves on Facebook, people on occasions post about disasters on their blogs. But things can go wrong at the most inopportune moments. Once, when John was doing too many things at once, he grabbed a manfulness of Champagne from the fridge which promptly slipped from his hands which were coated in Olive Oil, and crashed and exploded all over the kitchen and whoever happened to be... After we all finished laughing, each helped mop it up and sweep up the broken glass and we switched to wine. So many entertaining books lead you to believe that unless you make impossibly confused recipes and everything is perfect, your party will be a disaster – a lot of this came from the 50s when there was so much pressure on young mothers about... Some of the food is complex, but most of it is really restful to put together. He includes plenty of dishes people can help themselves to – although he loves making his way through the crowd with a serving plate. One thing he does insist upon is a excellently laid table, as do we. It creates a festive atmosphere and makes people feel like part of something special. Stolman’s inspiration for practised party foods comes from tried and true family favorites and classic community and church cookbooks from the ’50, ‘60s and ’70s. His book spans the whole a host needs to entertain with style including: dips and... And with recipes like Idiot’s Prime Rib, the book is fool proof for even beginners. Although I tabbed several recipes to try, we settled on “Karen’s Specialized Baked Shrimp and Feta. Since we we just making it for the two of us, we cut the recipe in half and served it over Penne pasta. The fresh lemon really shines through. Preheat the oven to 450 degrees F. In a large unelaborated-sided saute pan, heat oil over medium-high heat. Add onion, garlic, and dill and cook until soft. Continue cooking for 25 minutes, or until thickened. Stir in shrimp and cook for 5 minutes. Spoon shrimp mingling into a 9 x 13-inch baking dish. Top with feta and bake for 10 to 15 minutes, until cheese is melted and bubbly. Sprinkle with parsley and lemon vitality just before serving.

Source: Create Amazing Meals
The Dirty Apron Cookbook


Unleash your inner chef with this collection of the best tried-and-true recipes from Vancouver?s acclaimed Dirty Apron Cooking School. Want to impress your dinner guests? Need to diversify your regular menu? Nervous about trying a new cooking technique? Tired of eating alone? The Dirty Apron Cooking School caters to a range of studentsboth beginners and more experienced cookslooking to come away with delicious menus and more confidence in the kitchen. The Dirty Apron Cookbook brings together the best of these recipes along with many of the tips and tricks shared in the school's classes. Featuring more than 80 of the school?s time-tested signature dishesfrom quick-and-easy starters to seasonal soups, sandwiches, and entr?es to sinfully good dessertsthis cookbook is a go-to volume for delicious everyday meals and foolproof dinner party dishes. Lavishly illustrated with full-page food photos and instructional sequences, loaded with chefs? notes and tricks of the trade, and written with the home cook in mind, The Dirty Apron Cookbook is like your own private cooking classa reference you can return to again and again.


Indian for Everyone
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Welfl Mist Cameras 1958-2001
Welfl Mist Cameras 1958-2001
The following is a crudely written list/history of cameras that my parents and I used from about 1958 to about 2001 (to go along with the very poorly composed compilation photo insusceptible to). I am writing it more for my satisfaction than anyone else's, although a few people may find it interesting. Note: Run your mouse over the picture above to identify the cameras described below. 1. Kodak Brownie Hawkeye Jiffy Model • Manufacturing Dates: ca. 1951 to 1961. • Original Retail Price: $5.50 (camera); $7.00 (flash). • Purchase woman: Possibly December 1958. • Total Rolls Shot: At least 62. • Photos taken with the Brownie Hawkeye. • Story: My dad either bought this camera or got it as a Christmas gratuity. My parents used it from 1959 (the year they met and were married) until 1971, with the last few pictures on that final 1971 roll being taken in December 1974. The prominence of its photos grew worse with every passing year, and it suffered from a bad light leak at times. [The above image of the...
Photo by WELFL on Flickr
I don't pass oneself off as often but when I do, I pose hard. This bookcase is just about full, so I thought I'd take a picture of it. There are a few bad unread books there, particularly on the top shelf, but there are lots more really riveting books. It might help to right click on the photo and view it in the original size. Flickr doesn't seem to cope well with this aspect ratio. I have rated loads of my books on goodreads - addict/show/6611634-christian-perfect - but nobody else uses that.
Photo by christianp on Flickr
Method Flowchart
Method Flowchart
Concluding year I set out to improve my basic cooking skills. I've always been able to follow recipes, but often found myself frustrated with the format of most cookbooks. Recipes written in language would leave me lost as I'd dash away to complete a task, and numbered steps were sometimes too simplistic to give me an accurate idea of what I was getting into (i.e. I could use some help with planning and multitasking). I wanted to apply oneself to the following problems: Understanding the scope of the dish: being able to visualize the different pieces to the overall recipe and thus have an idea of how to plan my time. Know-how: I would often take longer to prepare dishes because as a beginner I didn't know when I could multitask. I wanted to be able to convey idle time. Decipherability: as much as I like well-written pieces, often I just wanted to 'get things done'. I wanted something straight to the point but clear enough for someone with principal cooking skills and knowledge to execute. My...
Photo by chavelli on Flickr
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